Bolognese

Bolognese

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4
Photographer
Patricia Niven

Bolognese could quite possibly be the most cooked dish in the world, so surely that also makes it a contender for the one that is most often leftover. Here’s my way of making it along with some lip-smackingly good things to do with the leftovers.

Ingredients

Quantity Ingredient
200g minced (ground) veal
200g free-range minced (ground) pork
5 garlic cloves, chopped
75ml extra-virgin olive oil
1 carrot, finely diced
2 tablespoons tomato paste (concentrated purée)
1 tablespoon red-wine vinegar
1/2 tablespoon sugar
salt flakes and freshly ground black pepper
1 x 400g tin chopped tomatoes or home-made sugo
1 x 50g parmesan rind (optional)
3 basil stalks (optional)
freshly grated parmesan, to serve

Method

  1. Place the veal and pork, garlic, oil, carrot and onion in a heavy-based saucepan over a high heat and cook for 5–6 minutes, until the meat has just started to brown and has softened. Stir in the tomato paste and cook for 2 minutes, stirring, then add the vinegar and sugar and season to taste. Add the chopped tomatoes or Sugo, 400 ml water, parmesan rind and basil, if using, bring to a simmer and cook for 18–22 minutes, or until thickened and delicious. Discard the basil and parmesan rind and season. Serve with freshly grated parmesan cheese.
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